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Spaghetti Squash, Broccoli, Bacon and Cheddar Mini Quiches are going to breathe some new life into your breakfast world!



Total time

35 minutes


Breakfast, Brunch


  • cooking spray
  • 1 small spaghetti squash, ( halved, roasted and shredded. Approximately 3 cups)
  • salt and freshly ground black pepper (to taste)
  • 1 medium broccoli crown (cut into florets)
  • 1 cup shredded sharp Cheddar cheese
  • 4 strips of bacon, cooked and crumbled
  • 6 eggs (beaten)
  • ½ cup 2% milk
  • dash of Tabasco sauce


  1. Preheat oven to 375 degrees.
  2. Spray a nonstick 12-cup muffin pan with cooking spray.  Season the spaghetti squash with salt and black pepper to taste.  Divide it up equally into 12 portions and place each portion in a muffin pan, pressing it into the bottom and up the sides.  Bake for 15 minutes.  Let cool slightly.
  3. While the spaghetti squash cups are baking, bring a small saucepan of salted water to a boil.  Cook the broccoli for 1-2 minutes.  Drain well and coarsely chop.
  4. Place equal amounts of the broccoli, cheese and bacon in each squash "cup."  Whisk together the eggs and milk and season with salt and black pepper.
  5. Pour an equal amount of the egg mixture into each muffin cup using a small ladle.
  6. Bake for 25 minutes or until set.
  7. Let rest in the pan 10 minutes. Run the dull side of a paring knife around each quiche, remove and serve.
  8. View the recipe instructions at From a Chef's Kitchen

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